Microwave squash for 6 minutes, or until soft enough to cut. Halve lengthwise; scoop out and discard seeds.

Fill a large baking pan with 1/2 inch water and place squash halves in the pan, cut sides down. Bake until tender, about 40 minutes.

Meanwhile, bring a large skillet sprayed with nonstick spray to a medium-high heat. Add onion, bell pepper, mushrooms, broccoli, and asparagus. Drizzle with oil. Cook and stir until veggies have mostly softened, about 5 minutes.

Add tomatoes, garlic, and Italian seasoning to the skillet. Cook and stir until tomatoes are hot and garlic is fragrant, about 2 minutes. Remove from heat, and cover to keep warm.

Use a fork to scrape out spaghetti squash strands. Place in a strainer to drain excess moisture. Thoroughly blot dry, removing as much moisture as possible. Transfer 5 cups to a large bowl. (Reserve any extra squash for another time.)

Season squash with garlic powder, onion powder, salt, and black pepper. Add cheese wedges, breaking them into pieces, and stir until evenly distributed.

Top squash with veggie mixture and Parmesan cheese. Yum!

MAKES 4 SERVINGS

*The PointsPlus® and SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe, or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark and SmartPoints® trademark.